Crockpot Pineapple Salsa Chicken Burritos
Ingredients
- 1 1/2 lbs boneless chicken breast
- 1/2 20-ounce can crushed pineapple, drained
- 1 15-ounce cans black beans, rinsed and drained
- 1 cups medium salsa
- 5-6 burrito sized flour tortillas
- 1 10 oz cans green enchilada sauce
- 1 cups shredded cheddar/monterey jack blend
- 1 cup cooked rice
Instructions
- Place the chicken, pineapple, beans, and salsa in the crockpot and cook on low for 6 to 8 hours.
- Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients.
- Mix in the cooked rice.
- Fill 5-6 of the burrito tortillas. Place in in a 9×13 pan. Pour 1 can of the green enchilada sauce over the burritos.
- Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. About 5 minutes.
